Thursday, July 24, 2014

Southwestern Corn & Black Bean Salad

*Adapted from skinnytaste.

Prep: 15 minutes
Serves: 12 (1/2-cup servings)

15.5 oz can black beans, drained and rinsed
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, finely diced
1 1/2 - 2 limes, juice of
1 Tbsp olive oil
2 Tbsp fresh cilantro, minced
salt & pepper
1 medium hass avocado, diced
1 jalapeno, finely diced (optional)

Combine all ingredients except avocado. Marinate in the refrigerator for at least 30 minutes. Add avocado right before serving.

Note: This would also be good with a seeded and diced cucumber.

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